|
8
|
0
|
Hands clean & properly washed |
No |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed a team member recontaminate their hands after washing by turning the faucets off with their bare hands and then continue to delivering food to tables. CDI- REHS recommended staff wide training. Team member rewashed hands. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety
Observed raw beef stored above ready to eat sauces during the inspection. CDI- Foods were reorganized during the inspection according to their final cook temperature. |
|
37
|
2
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed secondary containers of salt, spices, and vinegar not labeled. Ensure that foods are properly labeled once placed inside a secondary containers. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed one avocado halve out of three with a label attached inside of the prep unit. CDI- Ensure that avocados are being properly cleaned and label is removed. CDI- Avocados discarded during the inspection. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers and metal pans stacked and stored wet on shelving. Ensure that dishes are stored in a manner that allows them to effectively air dry such as pyramid stacking. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up attached to shelving in some areas. Ensure that cleaning frequency is improved to prevent possible contamination. |